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Passionfruit Coconut Tea Cake
Passionfruit Coconut Tea Cake - This cake makes a delicious addition to any tea time or brunch meal. Passionfruit and dried cranberries add a great sweet tart flavor to this tea cake - making a great balance between sweet and tart.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Course:
cake
Cuisine:
Continental
Servings:
12
slices
1x
2x
3x
Calories:
272
kcal
Equipment
Loaf Pan
Measuring Spoons and Cups
Ingredients
1 1/2
cups
all purpose flour
2
teaspoons
baking powder
2/3
cup
sugar
1/2
cup
passionfruit juice
1/2
cup
vegetable oil
1/2
teaspoon
orange extract
2
eggs
1
cup
dessicated coconut
1
cup
dried cranberries
Instructions
Preheat oven to 350 F. Spray a loaf pan with non stick spray.
Sift the flour and baking powder into a bowl. Add sugar and stir to combine.
In a small bowl, whisk together the eggs, orange extract, oil and passionfruit juice. Add to sifted flour and mix well.
In a small bowl, toss the cranberries with the coconut.
Using a rubber spatula, fold in the cranberries and coconut until incorporated.
Transfer to prepared pan and bake for 60-70 minutes, until a tester inserted comes out clean.
Cool in pan for at least 10 minutes before removing.
Notes
If you don't have passionfruit juice, you can substitute with whatever fruit juice is in your pantry.
Nutrition
Calories:
272
kcal
|
Carbohydrates:
35
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
12
g
|
Cholesterol:
27
mg
|
Sodium:
15
mg
|
Potassium:
165
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
113
IU
|
Vitamin C:
3
mg
|
Calcium:
38
mg
|
Iron:
1
mg
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